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Msg 4 21+ Vegetarian Charcuterie Board with Hummus Flight #ShareWineandBites #ad

Vegetarian Charcuterie Board with Hummus Flight

Erica
Entertaining is made simple with this Vegetarian Charcuterie Board highlighted with three delicious hummus variations: Lemon Dill, Kalamata Olive Tapenade, and Roasted Poblano Pepper. Pair with The Dreaming Tree wine for light fare that you can feel so good about sharing.
5 from 1 vote
Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer
Cuisine dairy-free, vegetarian
Servings 4

Ingredients
 

For the basic Hummus

  • 2 cans chickpeas rinsed and drained
  • 4 cloves garlic
  • juice of 2 lemons
  • 2 tsp kosher salt
  • 4 Tbs tahini

For the Roasted Poblano Hummus

  • recipe Hummus
  • 2 poblano peppers
  • ¼ cup diced white onion
  • ¼ cup fresh cilantro
  • pinch fresh cracked pepper

For the Lemon Dill Hummus

  • recipe Hummus
  • juice of half a lemon
  • zest of a lemon
  • 2 tsp fresh chopped dill

For the Kalamata Olive Tapenade Hummus

  • recipe Hummus
  • ¼ cup finely diced red onion
  • ¼ cup finely chopped banana pepper
  • ¼ cup finely chopped sun-dried tomato in olive oil drained
  • ½ cup pitted Kalamata olives chopped
  • juice of half a lemon
  • pinch kosher salt
  • pinch fresh cracked pepper

Other Vegetarian Charcuterie Board suggestions

  • goat cheese drizzled with honey
  • mini wheat crackers
  • fresh veggie crudites
  • other ideas if serving more than 4-6 people: assorted olives cheeses, banana peppers, dried apricots, Medjool dates, jam

Instructions
 

  • To roast the poblano peppers, put the peppers under the broiler for 15-20 minutes, turning every 5 minutes until skin is well charred. Transfer to a ziploc bag to steam. Once cool enough to handle, remove the skins and seeds. Rough chop.
  • To make the tapanade, combine all ingredients except hummus in a bowl. This can be done a day in advance and stored in the refrigerator.
  • Put all the ingredients for the basic hummus in a food processor and process until smooth. Divide the hummus to three bowls.
  • For the Roasted Poblano Hummus, blend together the 1/3 recipe hummus, prepared poblano pepper, cilantro, and pepper.
  • For the Lemon Dill Hummus, combine the 1/3 recipe hummus with remaining ingredients.
  • For the Kalamata Olive Tapenade Hummus, simply top 1/3 recipe hummus with the tapanade.
  • To assemble the Vegetarian Charcuterie Board, transfer each hummus to its serving bowl or ramekin. Arrange crudites, crackers, and goat cheese. Drizzle honey over the goat cheese. Serves 4-6.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!